YAYYYY!!!!!!! TOFU FA!!!!- UPDATED

I am SUPERRRR excited about this post because I wanted to make it for so long!!! I looked up, again and again, on the internet how to make it but I could never find Gypsum Powder. I asked my uncle, a chef, how to make it and he said I shouldn't try it but I really wanted to!  I was very worried about using gypsum powder because it is also used to form dry-wall, but rest assure this is FOOD GRADE gypsum powder.  =] every where online, said that you can buy the powder in the asian markets, and I couldn't find it!

funny story-  My Dearest and I was at the asian market looking for the powder but couldn't find it, we looked at every single powder they had.  I didn't know how to say it in canto, nor would the people understand me... so I found a picture of a gypsum powder bag with the chinese name on it, brought it to the store and ask a worker if they knew canto; I showed him the picture and said "I don't know how to say this or know what this is...do you?" hahhaha he said yes and that they had it, so he found it for me.  This is what I get for never learning how to read/write chinese. ahahhahaha

YUMMY Tofu Fa!

So now that I have the final ingredient, it is time for me to make the tofu fa.  My first attempt failed because I stirred it a few times after the coagulate process started. This time my Dearest helped me and poured the coagulate mixture while I poured the hot soymilk.  I started the process right after I finished cooking dinner, so I forced myself not to mix the mixture and let it coagulate =] I'm very impatient thehehehe.

I am so proud that I made FRESH Tofu Fa from fresh soymilk.  The syrup used to add a touch of sweetness is a ginger syrup.  It was sooo yummyyyyyyyyyyy. Hint of the ginger and sweetness ontop of fresf tofu fa. YUM! I am so happy that it was a success.

Here is a side sweet moment of my life- there is this feeling inside of me, I just love my Dearest more and more each day.  Even though I pretty much spend 24/7 with him, I still love seeing him and I just want to find more time to be with him.  He brings so much happiness into my life- happiness that is just so pure. 
Sorry everyone, but I want to tell the world how much he means to me.

UPDATE (FYI)- I know it sounds scary that i used gypsum powder in making this dessert, but so you know that gypsum powder is calcium sulfate, it most used coagulate to make tofu. so next time you buy tofu take a look at the ingredients and most likely it would have calcium sulfate in there.  It is what makes it from soymilk to tofu.  It is also the ingredient that adds the calcium in the tofu.  so it is safe. 

Week 5- Dessert Souffle!

Dark Chocolate Souffle

Hi Ya'll! I've been sooooo busy and I haven't had time to post my recent memories.  Now I have no time to make a dress out of dessert so I made the quickfire challenge dessert souffle.  I never made a souffle before nor have I ever tasted one =] so this is all new to me.  At the end, based on the recipe and advice from Cooks Illustrated, I over cooked the bottom of the souffle and the top of the souffle was fine...but unfortunately it didn't souffle.  It poofed up in the oven but it de-poofed while it was in the oven =[.  All in all it was yummy, it might put me in bottom 3 but oh well.  There is always a first, I'm no Dessert Princess from Master Chef.

The souffle is made with dark chocolate and dusted with powder sugar.  It was yummy but too bad it didn't souffle =] especially when it is paired with chocolate.

Also, I have made my own malted hot chocolate aka Ovaltine!

Week 4- Outrageous/ Showy Desserts (Failed)

Hi everyone! I had a wonderful time with my friends this weekend =] thanks for coming and eating the food I made.  Before they left, they were able to try my week 4 dessert- which I had said was a "cheesecake bombe flambe" but I changed it- Sorry =].  Week 4 on the TCJD was hard for me to decide what to make- I couldn't make a showcase! so I decided to just do the flaming dessert.

Instead I made Pumpkin Ice Cream Pie.  This weekend I used the fresh pumpkin puree I made two weekends ago to make Pumpkin Ice Cream.  I really did want to make a bombe but decided to make an ice cream pie- instead of baking the filling I froze it and put it on a graham cracker crust.  To be my harshest critic, I thought the ice cream was a little grainy/fiber-y (did not strain/ puree it smooth enough) but I really liked it because it had great pumpkin taste and not too sweet.  I topped it with chocolate drizzle....DELISH!!!! pumpkin + chocolate is a yummmmmmmmyyyyyyyy couple =] So here how is looks like.  FYI- Saturday 10/16/10 was "The Sweetest Day" and so I made the dessert heart shaped... and not because I couldn't find my circle cookie cutter..;)

Pumpkin Ice Cream Pie

I failed in making the dessert flame... I had soaked sugar cubes in Brandy and light it on fire, but the fire wasn't large or showy enough... thus, I failed the flames.  Well, everyone got there moments...

PS:  I know i haven't done week 3 yet, but that is little more time consuming= more planning.  And another change... instead of having a bake sale, I'm doing the wedding cake =]

Just Desserts Week 2- Cocktail Inspired

I am so behind on this challenge! =] I didn't want to make a dessert if it was only me enjoying it... so I had to wait until My Dearest came home from road trips.  

I have a little rant... TCJD (Top Chef Just Desserts) has so much DRAMA!!!! geez.. so much more drama than just Top Chef.  But I loveeee that one guy.. I forgot his name.. but he has the funniest phrases.  For instance in the first episode something like- being a pastry chef is like giving birth, you work really hard to make it put a lot of effort and love and then are not sure how it will [grow/end] up to be =] IT IS SOOOO TRUE! I love that line. 

Week 2 challenge is to make a dessert that is inspired by a cocktail.  My favorite cocktails are Ginger Ale w/ Whiskey, Kahlua Sunset, "Chocolate Milk", and Lemon Strawberry Mojito- the last being my inspiration.  The idea was to make a Lemon Panna Cotta with Sprite infused Mint and Strawberry syrup.  The finished product is a nice creamy lemony custard with a kick of tartness from the strawberry.  The lemon flavor was there without the sourness or the >.< looking faces.  The custard was a little too heavy/ dense for my taste but the strawberry tartness balanced it out very well.  The syrup also had a nice subtle mint and lemon flavor from (of course) mint and a splash of Bacardi Limon.  The changes I would make next time I make this is to use less cream or use more serving bowls so I'm not eating a large serving of Panna Cotta. Lesson learned and remembered. 

There is no recipe for the syrup since I come up with it and was trying it out...but the Lemon Panna Cotta recipe can be found at http://www.cooksillustrated.com 

Coming up for week 3 and 4 challenge is Mini Apple and Pumpkin Pie "Bake Sale" and "Cheesecake Flambe Bombe"

Just Desserts Week 1- Chocolate!

I've been so busy this week so I couldn't do the Just Desserts Challenge until today.  For those who don't watch Top Chef Just Desserts, week 1's elimination challenge was to showcase chocolate.  I decided to make a French Silk Chocolate Pie.  I've been wanting to make it since I saw it in Cook's Country.  My Dearest said that the pie is deceiving because it looks like it is milk chocolate and was excepting it to be really sweet..but instead it was deep dark chocolate taste to it and wasn't too sweet at all.  I put a little Kahlua (coffee liqueur) in there enhance the flavors a little more, I also put it into the whipped cream=]

Fall is pie season...and chocolate is always in season ;) so lets make a chocolate pie!

French Silk Chocolate Pie (Cook's Country)

 9 in. Pie pan

1 cup heavy cream

3 large eggs

2 tablespoons of water

8 oz of bittersweet/dark chocolate (melted and cooled)

8 tablespoons of butter (cut into 8 pieces and softened)

1 tablespoon of vanilla extract

1- 9in pie shell, baked and cooled

Coffee or Chocolate liquor (optional)

1. Whip cream with electric mixer on med-high speed.  Whip until stiff peaks, 2-3 minutes.  Transfer into a bowl and refrigerate.

2. Combine eggs, water and sugar in to large heatproof bowl, set over saucepan filled with simmering water.  DO NOT LET THE BOILING WATER TOUCH THE BOWL.  With electric mixer on medium speed- beat the egg mixture until it reaches 160 degrees and is thickened.  It will take about 7-10 min.  Remove bowl from heat and continue to beat the egg mixture until light and fluffy and cooled to room temperature- about 8 minutes.

3. Add melted chocolate and vanilla extract into the egg mixture and beat until combined.  Beat in the butter, a few pieces at a time until well combined. 

4. Using a spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell.

Serve with fresh whipped cream and share with a love one
or... they can get their own slice ;)

Refrigerate until set- at least 3 hours and up to 24 hours. 

Serve and be happy! 

So how did I do?

And to show you what is upcoming... week 2's dessert is inspired by Lemon-Strawberry Mojito =]

12 week Personal Challenge

In Julie and Julia, Julie cooked her way through Julia Child's cookbook..Me? I'm going to "dessert" my way through "Top Chef- Just Desserts" elimination challenges... and if I wayyyyy out of my zone..I'll do the quickfire ones instead... 
My goal is to complete the 12 challenges by 12/31/10...so family...watch out! who knows what i'll be bringing to the holidays =].  The biggest challenge to me would be sizing the dessert right... I really don't want to make a whole cake if it is just my Dearest and I eating it... so the extra twist for me is to make the dessert RIGHT and the serving size right...  I still need to fit into a bride's maid dress next year... =]


Now I know I am a little behind since 2 episodes have already aired but oh well.. I'm not in the show =] I just want to challenge myself, and I might not be able to keep up with it- to make a weekly dessert- but I'll try.  I will not be following the time limit, get to use recipes and be adjusting things as I go- for instance: I will not be making a wedding cake (if that is the challenge) but cupcakes...sometime like that.

Also, there is a collection of food + photography blog forum called tastespotting.com.  I have been submitting my entries there but no luck- my photos aren't good enough...yet.  It is a goal of mine to make it onto that forum so I shall continue to learn how to take better photos while also completing the challenges from "Top Chef- Just Desserts." 

Wish me fun. =] 

Mac & Cheese

Last weekend was wonderful! I got to hangout with friends, eat the food that I LOVE and miss, and get to visit my favorite supermarket!  Now it may sound silly that I love a supermarket- WEGMANS- so much..but I do.  When I went there, I felt..happy- everything about it is awesome.  I found some mini casserole dishes on sale and couldn't resist to get them.  I stood at the aisle for, literally, 10 minutes deciding oval or circle? green/yellow or blue/ red? should i get plates too? ... So I got them ALL! hahaha =] which is perfect because there is 4 plates (blue, red, yellow, green) and 1 of each color in the casserole dishes- 2 circle and 2 oval. 

I was super excited and couldn't stop thinking what I could make.  I decided to make Mac&Cheese with tomatoes.  The recipe was in Cook's Country and I've been wanting to make it for a while now. 

Mac&Cheese with Tomatoes (serves 4)

Salt & Pepper

1/2 lb of elbow macaroni

1 can (small can) petite diced tomatoes

3 tablespoon of unsalted butter

1/4 cup all purpose flour

pinch of cayenne pepper

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mild Cheddar Cheese

1 cup shredded Sharp Cheddar Cheese

Preheat oven to 400degrees.  Move the rack to the middle position.

1. Cook the macaroni according to directions.  Drain the pasta and return to pot.  Pour diced tomatoes with their juice over pasta and stir to coat.  Cook over medium heat until most of the liquid is absorbed- about 5 minutes.  

2. As the pasta is cooking, melt the butter in a saucepan and stir in flour and cayenne and cook until the flour is golden.  Slowly, whisk the half-and-half and broth into the flour and whisk until it is smooth.  Bring to a boil and lower the heat to medium heat.  Cook and stir until sauce is thickened- about 15 mins.  Take the saucepan off the heat and add in the cheeses.  Salt and pepper to taste.

3. Pour sauce over the macaroni and stir to combine.

4. Scrape the macaroni and cheese into a baking dish  and bake until the top is golden brown- about 15-20 minutes.  Let sit for 15 minutes before serving or else it would be soupy.  

NOTE: To make this dish ahead of time, do steps 1-3 and put in the cooking dish.  Wrap it tightly with plastic wrap and refrigerate for up to 2 days.  When ready to be baked, cover with foil and bake for 30 minutes, remove the foil and bake for another 15 for the golden brown top.  

A Menu for De-stressing

Being an adult is hard! Between work and making long term decisions, there is no time to rest!  Both my Dearest and I had a stressful week and on Friday, we decided it is time to take a break and enjoy each other's company.  We went out grocery shopping, cooked and enjoyed a movie.  It was a needed break from all the stress triggers. I hope you enjoy your time with your love one.

Our menu for dinner was "Tortellini with Jonesville sauce" as the entrée and "Green Tea Creme Brulee" as the dessert.  I'm calling the sauce "Jonesville Sauce" is because I had a similar dish at Jonesville Store and it inspired me to make it for my Dearest.    

I am a big fan of desserts. my Dearest..not too much... but he loves Creme Brulee.  The first Green Tea Creme Brulee we had was made by him and I LOVED IT! It was perfect.  

Usually creme brulee is baked in a water bath but I was not sure if my glasses can handle the oven so I steamed it instead.  It was easier and still had the creamy custard texture.  I'll be using this technique from now on.  You'll need a big pot/wok and a steamer.

Tortellini with "Jonesville" Sauce

Tortellini with "Jonesville" Sauce (serves 2) 

1 package of fresh Tortellini*

1/2 grilled sweet onion

1 1/2 cup sliced baby portabella mushroom

1 1/4 cup frozen corn 

2 cups heavy cream

2 tablespoons of oil

1 tablespoon flour

salt and pepper to taste

Cayenne pepper (optional) 

1. Cook the Tortellini according to the directions on the package.

2. Heat a skillet with the oil and sautee the mushrooms until it is golden brown. 

3. Add the onions and sautee for 1 minute.

4. Add the flour sautee until flour is brown 

5. Add the cream and corn and stir constantly until the sauce is thicken and creamy.  Salt, pepper, and cayenne (if using) to taste.

6. Strain the tortellini and toss it with the sauce before serving. 

* Check the serving size of the package or else you will end up with more than enough Tortellini

Green Tea Creme Brulee

Green Tea Creme Brulee ( adapted from Cook's Illustrated) 

(Serves 2)

1 cup heavy cream, chilled

2 tablespoons of granulated sugar

pinch of salt

1 teaspoon of Jasmine Green Tea

3 large egg yolks

2-4 teaspons of turbinado sugar or demerara sugar

1. Combine 1/2 cup cream, tea leaves, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves.  Steep the tea for 5-10 minutes. 
2. Boil the water in the pot/wok and arrange the ramekins/cups on the steamer
3. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

1. 
   
   

   

   Torching to caramelize the sugar

   4. Carefully place the steamer on the pot/wok.  Steam until centers of custards are just barely set and are no longer sloshy.  Steam for 20-25 minutes. 
   5. Remove from the pot/ wok and let it cool down to room temperature.  Cover with plastic wrap and chill in fridge for at least 3 hours (up to 4 days.)  When ready to eat, uncover and sprinkle a layer of turbinado/ demerara sugar on the top.  Carefully, ignite torch and caramelize sugar.  
   
   
   NOTES:
   If there is condensation on the top of custard, dab it dry before adding sugar to brulee.
   
   

The Good Old Days...

I was talking to one of my best friends today and he told me he moved into the dorms of his school and are eating all the "college junk."  I remember those days- grabbing whatever you can to eat in the few minutes you have.  Last semester, I survived (while my wallet did not) on buying sandwiches on campus for lunch because I didn't have the 3 minutes to microwave leftovers.

As usual, college food is nothing compared to home cooked comfort food- so when I lived in the dorms, I improvised with what I got.  I went to the dining hall and find the typical foods available and thought "how can I use these ingredients to make something better?"  and then the ideas started to fill up my stomach... Here's some ideas may fill your stomach... [Most of the ingredients can be taken from the dining hall.. ;)]

By the way... a rice cooker helps a LOT!  That and a hot water boiler was the only cooking tools I had!

1. Buffalo Chicken Sandwich - Take grilled chicken and turn it into buffalo chicken

Grab the hot sauce that is available and put 1 cup of it into a microwaveable bowl.  Add 2 tablespoons of butter into the bowl.  Add a splash of worcestershire if they have.  Throw in 1 teaspoon of sugar.  Microwave for 1 min or until the butter has melted.  Carefully!.. stir it so everything is nicely mixed, and pour it over the grilled chicken! And enjoy your buffalo chicken anyway you like it.

2. Dorm Style Stir-Fry (the rice cooker is needed..or something to the extent)- Most dining halls have a salad bar, use that to make something more than a salad..


Grab everything but the lettuces!  Grab the baby corn, peppers, mushrooms, tofu, bamboo shoots, broccoli,  carrots, celery.. etc.  whatever you like in stir-fry GRAB IT!  ..grab a little bit of oil, soy sauce/ teriyaki, hot scauce while you are at it.. =]
Plug in the rick cooker and press the "cook" button on so the pot can get hot.  Add some oil and then add in the veggies!  Stir it a little bit and add 1/4 cup of water and the sauces and put the lid on it.  The water boil and the steam will help with the cooking process.  When the veggies are cooked and soft, bon appetite!

NOTE!!! Want "chicken and broccoli"? grab grilled chicken and broccoli and cook it the same way as above! MA PO TOFU could be made this way too..it was yummy.. that way you don't have to always call for chinese take out.


3. Breakfast Sandwich - Assemble breakfast into 1 item so it is easier to eat on the run.


This is easy.. grab the english muffin/toast, sausage patty and ask the cook to fry you up an egg with cheese and just put it together yourself! not too hard...?

the best idea..? DESSERTS IN A DORM!
4. Dorm "Apple Pie"! (rice cooker or a pot(and stove) is needed)- now...i usually don't support taking the easy way out when it comes to desserts...but when you are in college...exceptions can be made. If you have time, you can go and buy a pre-baked pie shell. Or you can skip the pie shell (and save some calories) and just have apple pie a la mode!

Grab 6 apples (granny smiths are better than others..but grab whatever is available), butter, cinnamon sugar,
and cut them up into slices.  Melt the butter and mix in the apples and sugar.  Put into the rice cooker/pot and turn it on. Turning occasionally, cook for 30 mins or util the apples are nice and soft.  Now you can either pour it into the pie shell and wait for it to cool...or put the apples into a bowl and put ice cream on the top!

I have made all the above in my dorm room on a fly, so there is no set measured recipe.  Use what you have and just be creative.

This is for you, buddy.

Capturing Fall/Autumn's scent...

... in apples! Add a touch of cinnamon, nutmeg, allspice and everything nice to complete a Fall scented home. If "homey" "warm" "relaxed" "cuddly" can be a smell... that is how Fall smells to me.

My first time apple picking was when I visited my sister when she was a freshman in college.  Since, I've been going nearly every year to pick the fresh and sweet apples.  The best parts of apple picking is that you can try the apple varieties before buying!  Another is fulfilling your inner child dreams- to climb trees without being yelled at. ;) 

Homemade Soymilk

To me, the most sweet, fun and awesome moment of apple picking is when I say "Hon, I want that one!" while pointing to the highest apple ever.  I giggle, smile and laugh (and spot the ladder!) as my Dearest gives me the "Oh you..." look and climbs the ladder to get that ONEEEE apple <3 and tosses it to me.  


Of course, you can buy apples year round in the supermarkets... but what is the fun in that?  Apples in the stores have been picked at least over 2 weeks ago!  Going to an apple orchard is fun because you get to pick and enjoy apples right off the trees while also supporting the local farmers.

Yesterday, my sister and I were looking for something to bake to bring to work and decided to use the fresh apples and make an Apple Walnut Spiced Bread/ Muffin.  It was so moist with chunks of apples in the inside and toasted walnuts on the top.  Want to know how Fall smells like?  Try this recipe and you'll understand. Just from making the batter, your home will smell like fall.  Enjoy these sweet moments with a cup of hot homemade soymilk and enjoy life.

Apple Spiced Cake/Bread/ Muffin (adapted from Bon Appetite)
3/4 cup unsalted butter, room temperature
1 cup unsweetened Applesauce (homemade or store brought)
1 cup Apple (chopped)
1 3/4 cup All Purpose Flour
2 teaspoons of Apple Pie Spice
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/4 cups of sugar
1 large egg
2 cups toasted Walnuts (chopped)
2 tablespoon of maple syrup or honey

Pre-heat oven to 350 degrees Fahrenheit (use middle rack)
Butter and flour 2-8in dia. cake pans, 24 large muffin tins, 2-8x4 bread loaf pans

1. Whisk the flour, spices, baking soda, salt, and sugar in large mixing bowl until evenly combined.
2. In a small bowl combine the toasted walnuts and maple syrup/honey together.
2. Using electrical mixer, beat the butter and egg into the flour mixture until batter has small lumps (about 2 minutes)
3. Beat in all of the applesauce and apples and mix until batter is all moist (about 1 minute)- if it looks a bit dry, add more applesauce 1 tablespoon at a time.
4. Divide the batter evenly among the pans and sprinkle walnuts on the top.  Gently, press the walnuts into the batter so it would stay on top while baking.

Bake for 25-30 minutes, or until the tester inserted into the center comes out clean.  Cool cake in pans for 10 mins and then turn it out onto cooling racks.

A Better Cup o' Joe

Fresh Roasted Coffee Beans

This weekend, my boyfriend and I finally took the leap and roasted our first batch of coffee beans.  We've been looking into it for a while now but never started.  This weekend I decided to surprise him with the green (unroasted) coffee beans and the equipment for roasting.  We roasted a Guatemalan Huehuetenango to espresso/ dark french.
During the roasting process, a lot of smoke is produced! It was as though something was burning!  Roasting beans are fun and tricky.... they can turn from city roast to espresso in less than a minute.

It tasted great! We usually like our coffee low on acidity, dark, nutty with chocolate tastes- all that this coffee had.  I can't wait to roast another batch.

Oh, did I mention that the beans were all organic and fair trade?  We like to support fair trade farmers- who feeds everyone's food needs.  Organic and fair trade farmers practice sustainable farming and soil conservation.  Thumbs up for those farmers!

Fresh brewed espresso

Thanks to my sisters, I recently received an espresso machine- what better way to test the fresh coffee beans!   There is nothing like a fresh latte/ cappuccino made from home roasted beans.  Plus- we get to save $3 from going to starbucks.

 Homemade Latte/ cappuccino